Sous veni, sous vide, sous vizzle

The Something Awful Forums > Discussion > Goons with Spoons > Sous veni, sous vide, sous vizzle

beefnoodle: Aug 7, 2004; IGNORE ME! I'M JUST AN OLD WET RAG

Christmas Eve Eve goals met: 4lbs of prime rib in a bath overnight. Red wine sauce to follow, as well as root veggies and roasted Brussels sprouts.

# ¿ Dec 24, 2016 06:17

Adbot: ADBOT LOVES YOU

# ¿ Apr 29, 2024 04:11

beefnoodle: Aug 7, 2004; IGNORE ME! I'M JUST AN OLD WET RAG

My first try at egg bites. 1 doz eggs, whisked with 1.5 c. cream cheese, smoked salt and pepper. Added some cooked bacon.

# ¿ Feb 20, 2017 02:04

beefnoodle: Aug 7, 2004; IGNORE ME! I'M JUST AN OLD WET RAG

blarzgh posted:

Found some individually plastic packaged salmon and tuna filets.

1) Can I just drop the Salmon in the puddle, or do I need to re-bag them into ziploc?

2) For the Tuna, I want to use them to make sashimi, but I shouldn't puddle them to thaw faster, right I should just let them sit in the fridge?

I thaw frozen stuff in the puddler all the time. Just set it to 39F and let the circulator speed the process.

# ¿ Apr 10, 2017 17:20

beefnoodle: Aug 7, 2004; IGNORE ME! I'M JUST AN OLD WET RAG

Lawnie posted:

Homemade ghee: lactose free? My girlfriend is intolerant but it just feels wrong to drizzle vegetable oil underneath chicken skin.

Allegedly low lactose, but I�m still sensitive enough to need to avoid ghee.

# ¿ Jun 25, 2018 06:13

The Something Awful Forums > Discussion > Goons with Spoons > Sous veni, sous vide, sous vizzle